Clean and chop the vegetables

Clean the bonito and cut it into cubes. Reserve the skin and fish bones

Season with salt and pepper and let it rest.

Make a stock with the remains of the fish, onion and bay leaf.

Meanwhile, fry the peppers and reserve.

In the same oil, fry the onion.

Add the chopped potatoes, tomato sauce, and stock until everything is covered.

Cook over medium heat until the potatoes are ready.

Add the fish and peppers and remove from the heat.

Let rest 5 minutes.